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Shrimp Skewers with Coconut, Jalapeño, and Cilantro Dipping Sauce

Yield 10 servings (serving size: 1 skewer and about 1 tablespoon sauce)
The bright, tropical flavors of these skewers make them a welcome addition to a holiday party. Purchase the best fresh shrimp you can find, and ask the fishmonger to peel and devein them for you. You also could serve two skewers on a bed of rice as a light supper.

Ingredients

  • Dipping sauce:
  • 3 tablespoons light coconut milk
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped seeded jalapeño pepper (about 2)
  • 1/4 teaspoon salt
  • Skewers:
  • 2 tablespoons fresh pineapple juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon grated lime rind
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 20 jumbo shrimp, peeled and deveined (about 1/2 pound)
  • 20 (1-inch) cubes fresh pineapple (about 1/2 pound)
  • Cooking spray

Nutrition Information

  • calories 49
  • caloriesfromfat 35 %
  • fat 1.9 g
  • satfat 0.5 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 3.2 g
  • carbohydrate 5.4 g
  • fiber 0.6 g
  • cholesterol 21 mg
  • iron 0.5 mg
  • sodium 141 mg
  • calcium 14 mg

How to Make It

  1. To prepare dipping sauce, combine first 4 ingredients in a blender; process until smooth. Stir in 1/4 teaspoon salt; cover and chill 30 minutes.

  2. To prepare skewers, combine pineapple juice, olive oil, rind, garlic, 1/4 teaspoon salt, and 1/8 teaspoon red pepper in a large bowl. Add shrimp; toss to coat. Let stand 10 minutes.

  3. Thread 2 shrimp and 2 pineapple cubes alternately onto each of 10 (6-inch) skewers. Brush skewers with pineapple juice mixture. Heat a heavy grill pan over medium-high heat. Coat pan with cooking spray. Add skewers to pan; cook 4 minutes on each side or until shrimp are done. Serve with dipping sauce.